Mother's Day Recipes - Dinner Recipes

 

Mother's Day Cornish Game Hens

      3 ea Cornish Game Hens [1 3/4 lb ea]
      6    Fresh rosemary sprigs
      2 tb Butter, melted
      2 tb Lemon juice
      1 pn Salt
      1 pn Pepper
Stuffing:
      1 c  Wild rice
      3 c water
      1 tb Butter
      2 c  Mushrooms, halved
      1    Onion, chopped
  1 1/2 ts Dried savory
    1/2 ts Salt
    1/2 ts Pepper

For Stuffing:
Rinse rice. In saucepan, bring water to a boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.
 
In skillet, melt butter over medium-high heat; cook mushrooms, onion, and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.
 
Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.
 
Sprinkle with salt and pepper and roast in 375 degrees F. oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.
 
Remove trussing; cut in half along backbone. Serve, stuffing side down.

 

 

Mothers Day Leg of Lamb

      6 lb Leg of lamb, well trimmed
      5 ea Cloves garlic*
     20 ea Small sprigs fresh rosemary
     20 ea Small sprigs fresh sage
    1/4 c  Olive oil
      1 x  Salt and pepper
 
*Peeled and thinly sliced
With the point of a small, sharp knife, make thin, deep slits all over the leg of lamb; insert the garlic slivers and herb sprigs into the slits.

Drizzle the leg of lamb with olive oil and sprinkle with salt and pepper. Let it marinade at room temperature for about 20 minutes.
 
Preheat oven to 425 degrees F.
 
Place the leg of lamb on a rack set in a roasting pan, and cook for one hour.

Remove from oven and let stand for ten minutes before carving.

 

 

Baked Rice Broccoli

    2 c Rice, cooked
   1/2 c Butter
   1/2 c Onion, chopped
    1/2 c Celery, chopped
     2 pk Frozen broccoli*
    1 cn Cream of mushroom soup
     1 cn Water chestnuts, drained; chopped
     1 c Velvetta cheese, cubed

Melt butter in saucepan. Saute onion and celery in butter.

*Thawed, uncooked, chopped.
Mix in a big bowl the cooked rice, onions, celery, broccoli, soup, water chestnuts and cheese. Mix all together and put in a 9x13" casserole dish.

Cover with foil and bake for 25-30 minutes at 350 degrees.

 

 

Crockpot Mother's Day Dinner

      1 lb Ground Beef
    3/4 lb Bacon, diced
      1    Onion, diced
      1 c  Chicken, chopped
      2 cn Pork Beans (15 oz.)
     15 oz Kidney Beans, drained
     15 oz Butter Limas, drained
      1 c  Catsup
    1/4 c  Brown Sugar
      3 tb White Vinegar
      1 ds Salt Pepper
 
Brown beef, drain and place in Crockpot.

Brown onions and bacon. Drain and place in crockpot.

Add the chicken, pork beans, kidney beans, lima beans, catsup, brown sugar, vinegar, salt and pepper.

Cover and cook on low for 9 hours.

If using 2 qt. Crockpot, reduce recipe by 1/2.

 

 

Mother's Day Oven Barbecued Salmon

      1 sm Sockeye salmon, 4-5 lbs.
      1    Lemon; sliced
      1 md Onion; sliced
      1 sl Bacon
    1/2 c  Light corn syrup
      1 c  Ketchup
 
    1/2 ts Salt
    1/2 ts Pepper
    1/2 ts Garlic powder
 
Remove head and tail from salmon and fillet. Place one-half skin side down on a large sheet of foil in a baking pan. Add spices and layer with lemon, onion, and bacon.

Mix corn syrup and ketchup and pour 1/2 over the fillet.

Place second fillet flesh side down over the first; pour rest of sauce over all.

Seal with the foil and bake 30- 40 minutes at 400

Salmon will flake easily with a fork in the thickest part when it is done. Do not overbake.

Serve hot; oven baked potatoes or corn would make a good accompaniment with a green salad.

Serves 6.
 
Source: Alaska Seafood Cookbook Reprinted by permission from the Alaska Seafood Marketing Institute.

 

 

Mother's Day Artichoke-Shrimp Pizza

      1 lg Pizza shell; pre-baked
    1/3 c  Pizza sauce
    1/3 c  Mozzarella cheese; grated
     12 lg Shrimp; cooked
      1 md Red Bell Pepper
      3    Pieces artichoke hearts, sliced *
      1 x  Olive oil
      1 x  Minced Basil
 
*Frozen and thawed.
Trim the pizza shell(s) or foccacia bread into heart shape, place on pizza pan or baking sheet.

Spread pizza sauce on shell to near edge. Sprinkle cheese over sauce, not quite to edge of sauce. Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart. Put a few slices of artichoke heart here and there. Drizzle a little olive oil over top. Sprinkle with minced basil.

Bake at 375 degrees until cheese melts and pizza is piping hot. Serve Hot.

Serves two.

 

 

Angel Hair Tomato Basil Toss

    1/2 c  Olive oil
      2    Garlic cloves; minced
    1/4 c  Sliced green onions
      3 lg Tomatoes; peeled and diced
      2 tb Chopped fresh basil
      1 ts Salt
    1/4 ts Coarse ground black pepper
    1/2 lb Angel hair pasta; uncooked
           Grated Parmesan cheese
Variations:
      6 sl Cooked, crumbled bacon or
      1 c  Chopped cooked ham or
      1 c  Chopped cooked chicken or
      1 c  Chopped cooked turkey
 
In large skillet, heat olive oil.  Add garlic and green onions, stir-fry for one minute.  Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently.
 
Prepare pasta according to package directions; drain.

Toss tomato mixture with hot pasta; add meats, if using.

Serve immediately.

Sprinkle with Parmesan cheese. Refrigerate leftovers.
 
Yield: 4 to 6 servings.

 

 

Easy Mother's Day Beef Stroganoff (Microwave)

      1 tb Vegetable Oil
      1 lb Sirloin Steak, Boneless*
      8 oz Fresh Mushrooms, Sliced
      1 ea Medium Onino, Sliced
    1/4 c  Water
      2 tb Unbleached Flour
      1 ts Dry Mustard
      1 ts Salt
    1/4 ts Pepper
      1 c  Dairy Sour Cream
 
  *Sliced into thin strips.
 Stir oil and steak in 2-Qt casserole until beef is well coated.  Cover and microwave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove beef from casserole; reserve meat and juices.

Add mushrooms and onion to meat juices.  Cover and microwave until mushrooms are tender, 5 to 6 minutes.

Shake water and flour in tightly covered jar; stir into mushrooms.

Sprinkle with dry mustard, salt and pepper.  Microwave uncovered to boiling, 30 seconds. Boil until thickened, about a minute.

Stir in the streak strips; add the sour cream.  Microwave uncovered until hot, about 1 minute.
Serve over hot rice or noodles (fettucine).

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